Spicy Artichoke-Chili Dip
Mild green chiles give this hot artichoke dip a little New Mexico edge without taking over. It bakes until every scoop is rich, creamy, and gently spicy.
Recipe link
Prep time10 min
Cook time25 min
Total time40 min
- Course
- Appetizer
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 250
Ingredients
- 1 can plain artichoke hearts — 14 oz, drained, gently squeezed dry, and roughly chopped
- ½ cup roasted mild green chiles — drained well and finely chopped; about one 4-ounce can
- 1 cup Parmesan cheese — finely grated and divided
- 1 cup full-fat mayonnaise
- ¼ teaspoon black pepper — freshly ground
Garnish
- As needed parsley — chopped
- As needed parmesan — grated
- As needed black pepper — coarse, freshly cracked
Instructions
- Preheat Oven: Preheat the oven to 350°F.
- Prepare the Artichokes and Chiles: Drain the artichoke hearts thoroughly, gently squeeze out the excess liquid, and roughly chop them. Drain the green chiles well and finely chop them if necessary.14 oz artichoke hearts, ½ cup roasted green chiles
- Mix Dip: In a large mixing bowl, stir together the mayonnaise, ¾ cup of the Parmesan, and black pepper until evenly combined. Fold in the prepared artichoke hearts and green chiles.1 cup mayonnaise, ¾ cup Parmesan, ¼ teaspoon black pepper, prepared artichokes, prepared green chiles
- Fill Baking Dish: Spread the mixture evenly in an 8-inch baking dish or similar 1-quart shallow casserole. Sprinkle the remaining ¼ cup Parmesan evenly over the surface.¼ cup Parmesan
- Bake Until Golden: Bake for 20–25 minutes, until the dip is hot throughout, bubbling around the edges, and lightly golden across the top.
- Rest and Serve: Let the dip stand for 5 minutes before serving warm with tortilla chips, crackers, toasted baguette slices, or crisp vegetables.
Notes
- Green Chiles: Mild roasted green chiles provide plenty of flavor without making the dip overly hot. Canned, jarred, frozen, or freshly roasted chiles may be used. Drain them thoroughly before measuring. For the mildest flavor, rinse canned chiles briefly and blot them dry; for a fuller chile flavor, drain them without rinsing.
- Artichokes: Use plain canned artichoke hearts rather than marinated ones. Drain them thoroughly and gently squeeze out excess liquid before chopping so the dip remains creamy rather than watery.
- Parmesan: Freshly grated Parmesan blends into the dip more evenly than packaged pre-grated cheese. Stir ¾ cup into the base and reserve ¼ cup for the top so the surface browns as it bakes.
- Heat Level: Green chiles vary in heat. Choose mild chiles for a family-friendly dip or medium chiles for a more noticeable bite.
- Make Ahead: Assemble the dip up to 1 day ahead, cover, and refrigerate. Let it stand at room temperature for 20–30 minutes before baking, or allow several additional minutes in the oven if it is still cold.
- Keeping Warm: After baking, transfer the dip to a preheated small slow cooker and hold it on Warm for serving. Reheat refrigerated dip in the oven or microwave before transferring it to the slow cooker.
- Storage and Reheating: Refrigerate leftovers within 2 hours and store them in an airtight container for up to 3–4 days. Reheat individual portions in the microwave or warm the dip in a covered baking dish until hot throughout. USDA guidance recommends reheating leftovers to 165°F and using cooked leftovers within 3–4 days.
- Serving Suggestions: Serve with Cheese Crisps, Cheesy French Bread, Deviled Eggs, or Classic Macaroni Salad.
Nutrition (Approximate Per Serving)
Yield
Makes about 2⅔ cups — Serving size: about ⅓ cup
- Calories
- 250
- Carbohydrates
- 6.5 g
- Protein
- 4.5 g
- Fat
- 24 g
- Saturated Fat
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 570 mg
- Fiber
- 2 g
- Total Sugars
- 0.9 g
Equipment
- large mixing bowl
- rubber spatula or wooden spoon
- chef’s knife
- cutting board
- can opener
- colander or fine-mesh strainer
- fine grater or Microplane
- measuring cups and spoons
- 8-inch baking dish or similar 1-quart shallow casserole